Farming practices: Sustainably farmed. The vineyards are worked gently with a tractor in the winter and spring. Over the winter, sheep graze on the flowery cover crop, lending essential nutrients and microbes to the soil. The vineyard team practices de-budding and a green harvest to reduce yields. Harvested at night to preserve freshness.
Vinification: Mostly de-stemmed, gently pressed, cold-macerated to preserve liveliness. No malolactic fermentation to preserve natural acidity and minerality. Fined & lightly filtered before bottling.
Aging: Aged on fine lies between November and January, with weekly batonnages